Pizza con Pollo

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Crumble the yeast and dissolve in 200 ml lukewarm water. Mix flour, yeast water, 3 tbsp. oil and 1 tsp. salt with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour

2. 2

   Peel the shallot and cut into fine pieces. Heat 1 tablespoon of oil in a saucepan. Sauté the shallot for 1-2 minutes. Add the tomatoes and simmer covered for about 6 minutes at low heat. Season to taste with salt, pepper and sugar. Clean, wash and blanch the sugar snap peas in boiling salted water for about 2 minutes, drain and drain well

3. 3

   Wash the meat, dab dry. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the meat in it over medium heat for about 8 minutes, turning it over and taking it out. 2-3 minutes before the end of the cooking time, sprinkle the meat with 1 tsp. pesto

4. 4

   Roll out the dough on a floured work surface until round (approx. 26 cm Ø). Place the dough on a baking tray lined with baking paper and spread with the tomato sauce. Cut mozzarella into slices. Cover pizza with mangetouts and mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes

5. 5

   Wash the rocket and drain well. Remove pizza from the oven. Cut the chicken into thin slices. Spread the rocket and chicken slices on the pizza and sprinkle with some pesto

6. 6

   Waiting time approx. 35 minutes

Nutrition Facts

KCAL
590 kcal

CARBS
58 g

FATS
26 g

PROTEINS
31 g